Sugarcane restaurant has a South East Asian focus. Owner and head chef Milan Strbac has installed communal seating and the décor is based around graffiti on exposed bricks and Thai street posters, giving the space a cosy, casual, canteen feel. Strbac previously worked at Longrain with Martin Boetz and frequently visits Asia and is keen to draw inspiration from the back streets of Bangkok.
Dishes don’t reflect any particular region or country, rather it showcases street-food fusions inspired by Malaysia, Vietnam and Northern Thailand. On the menu you can expect crisp chicken with blood-plum sauce and wagyu rendang curry. There are also share plates of roti with Malaysian curry sauce and crisp tortilla with crab, green apple, coconut and lime.
The cocktail list is vibrant and natural wine varieties are available making Sugarcane a place for drinks after work as well as for feed.
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